Keto Arroz con Pollo
Elevate your dinner game with this flavorful Keto Arroz con Pollo, a low-carb twist on the classic Latin American dish. Packed with tender, seasoned chicken thighs, sautéed peppers, garlic, and vibrant spices like cumin, paprika, and turmeric, this recipe delivers bold, comforting flavors while skipping the traditional rice in favor of cauliflower rice. Simmered in a rich tomato and chicken broth base and finished with a splash of lime juice and fresh cilantro, this keto-friendly version is ideal for those seeking a healthy, gluten-free, and nutrient-packed meal. Served either on its own or with creamy avocado slices, this one-pan wonder is perfect for busy weeknights or family dinners. Ready in just an hour, this recipe proves that eating keto can be both delicious and satisfying!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Chicken broth
- 0.25 cup, chopped Cilantro
- 4 cups Cauliflower rice
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 juiced Lime
- 1 for serving, optional Avocado
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 4-5 minutes on each side until they are golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions, red and green bell peppers until they are soft, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, chicken broth, cumin, paprika, and turmeric, mixing well.
Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes until the chicken is cooked through.
While the chicken is cooking, prepare the cauliflower rice by either purchasing pre-riced cauliflower or processing fresh cauliflower in a food processor until it resembles rice.
In another pan, heat a bit more olive oil over medium heat and sauté the cauliflower rice for about 8-10 minutes until it softens slightly.
Once the chicken is done, stir in the cauliflower rice and chopped cilantro into the skillet.
Allow everything to cook together for another 5 minutes to meld the flavors.
Squeeze the lime juice over the top before serving.
Serve hot, optionally with slices of avocado for added richness.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 32.5 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 361 mg | 28% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4793 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
